Oriental stew with ginger

Sprinkle the meat with salt and pepper. Heat the oil in a frying pan and fry the meat around brown. Add the onion, garlic, ginger and red pepper and fry for 2-3 minutes.

Stir in the soy sauce, stock, coconut milk and bay leaves. Make sure the meat is covered and stew covered 2-2.5 hours until the meat is tender.

Tie the sauce for serving with diluted cornstarch. Put half of the spring onions and sprinkle the remaining spring on the stew.

Tasty with rice and stir-fried green beans, broccoli or bok choy.